With the arrival of spring comes a shift—not only in the air, but on the plate. Our latest tasting menu embraces this seasonal transition, celebrating the earliest flavours of Canada’s spring landscape with delicacy, intention, and a deep sense of place.

Crafted by our talented culinary team under the direction of Chef de Cuisine Roderick Tomiczek, Taste Canoe is an eight-course tasting experience inspired by the first signs of new growth: vibrant greens, fresh shoots, and wild ingredients emerging after a long winter. From the first morels of the season to tender spring peas, ramps, mint, and cucumber, each course captures the energy and optimism of a landscape awakening.

“Winter food—especially in Canada—leans rich, comforting, and moorish,” says Chef Roderick. “Spring is a completely different story. It’s exciting. Light. Green. There’s so much to look forward to, and we wanted this menu to reflect that shift in both flavour and feeling.”

At the heart of the menu is Canoe’s enduring commitment to regionality and Canadian terroir. Dishes highlight ingredients sourced coast to coast, from Bay of Fundy scallops and Prince Edward Island oysters to Ontario lamb and wild foraged mushrooms from British Columbia. No matter the dish, the emphasis remains the same: to honour the land, its seasons, and the farmers, fishers, and foragers who bring these exceptional ingredients to life.

One course—roasted scallop with a nod to classic chowder—holds particular significance for Chef Roderick. “My family is from Cape Breton, and we spent summers in Nova Scotia. Seafood was a constant. This dish is my way of paying tribute to those roots, while interpreting it through the Canoe lens.”

With influence drawn not only from the land, but also the diverse perspectives within Canoe’s own kitchen, our latest menu reflects a thoughtful approach to modern Canadian cuisine—unbound by tradition, yet grounded in identity.

Now available alongside sweeping views of the city skyline, Canoe’s spring tasting menu invites you to savour the season’s freshest flavours—from coast to coast and field to forest. Join us in the dining room or take a seat at the chef’s rail for a front-row look at the craft and care behind each course.

Enhance your experience with curated wine pairings from our team of in-house sommeliers, and allow our warm, knowledgeable service team to guide you through an unforgettable evening.

Reserve your table today and experience a culinary journey that captures the spirit of Canadian spring—vibrant, fleeting, and full of promise.

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